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Need a refreshing, fruity drink for your July 4th celebration? Look no further than this tonic, which features sweet, juicy watermelon and apple cider vinegar. The drink is wonderful on its own, or you can add a splash of gin to make a distinctive cocktail. The recipe is based on the ancient Persian sekanjabin, a sweet and sour hydrating elixir that is traditionally drunk in hot weather, or used as a dipping sauce for crisp Romaine lettuce leaves.

Makes 5 cups concentrate

• 3 cups water, plus more to serve
• 1/4 teaspoon sea salt
• 1 cup honey
• 6 cups coarsely chopped watermelon
• 1 cup tightly packed fresh mint
• 1 cup cider vinegar
• ice cubes

1. Bring the 3 cups water and the salt to a boil in a medium saucepan. Add the honey, stir to dissolve, and remove from the heat.
2. Combine the watermelon and mint in a large bowl. Stir in the honey-water and let cool to room temperature, then add the vinegar. Steep the mixture in the refrigerator for several hours or up to overnight.
3. Strain the mixture and eat the watermelon chunks, if desired. Pour the concentrate into a clean glass jar, and store in the refrigerator for up to 1 week.
4. To serve, pour 1/4 cup of the concentrate into a glass over ice and dilute with 3/4 cup water. Garnish with the watermelon, cucumber, and mint.

source: http://food52.com/recipes/22819-louisa-shafia-s-watermelon-mint-and-cider-vinegar-tonic

Tags: Persian